place that unites · Gdańsk
from 30 zł
Four soups, two characters. On one side, classic Japanese miso on dashi broth — from the light shiro with tofu and wakame to the kaisen loaded with prawns, mussels and baby octopus. On the other — Thai tom yum: hot-and-sour, with coconut milk, in a prawn or chicken version.
Miso plays the warming opener before sushi; tom yum comes with rice, so it easily holds its own as a light main. Ingredients, calories and allergens are listed next to every soup below — and a table at Stępkarska 7 in Gdańsk can be booked online before the soup cools down.
Ingredients: dashi stock, tofu, wakame, shiitake mushrooms, mung bean sprouts, sesame, spring onion Description: Classic Japanese miso soup based on aromatic dashi stock and delicate shiro miso paste. Served with tofu, wakame seaweed and shiitake mushrooms, complemented by mung bean sprouts. Finished with sesame and fresh spring onion. Light, warming and rich in umami – perfect to begin the meal.
Ingredients: broth, coconut milk, seasonal vegetables, straw mushrooms, prawns, spring onion, lime, black sesame, rice, fresh coriander, butter Description: A spicy-sour Thai-style soup on an aromatic broth with coconut milk, with prawns, straw mushrooms and fresh vegetables. Served with rice, seasoned with lime and fresh coriander, with a delicate creamy note and pronounced heat. Warming, intense and perfectly balanced. (Spicy dish 🌶🌶)
Ingredients: broth, coconut milk, seasonal vegetables, straw mushrooms, chicken thigh meat, lime, spring onion, black sesame, rice, fresh coriander, butter Description: A spicy-sour Thai-style soup on an aromatic broth with coconut milk, with juicy chicken thigh meat, straw mushrooms and fresh vegetables. Served with rice, seasoned with lime and fresh coriander, with a delicate creamy note and pronounced heat. Warming, intense and perfectly balanced. (Spicy dish 🌶🌶)
Ingredients: dashi stock, prawns, salmon, half-shell mussels, baby octopus, shiitake mushrooms, mung bean sprouts, spring onion, sesame Description: A warming Japanese soup based on aromatic dashi stock and miso paste, with a selection of seafood, shiitake mushrooms and mung bean sprouts, fresh spring onion and sesame. Deep umami flavour – a light yet intense and satisfying soup.
Yes — it is a hot-and-sour soup with real character, softened by coconut milk and lime. If you prefer mild flavours, go for the miso shiro on dashi broth.
Shiro is the light classic with tofu, wakame and shiitake. Kaisen is the richer seafood version — prawns, salmon, mussels and baby octopus on the same dashi broth.
Tom yum is served with rice, so it works as a light stand-alone meal. Miso is more of a warming opener — leave room for the rolls.